Cut eggplant in half, score, season with salt and pepper and pour olive oil over the flesh. Roast in 300 degree oven until soft, about an hour. Once eggplant is fully cooked remove skin and put cooked eggplant in a food processor, add the garlic and puree together. Add additional salt and pepper to taste if desire.

*Vadouvan is a blend of spices and the recipe may vary for each person/chef. To get an idea, here's one recipe from Epicurious. Or you can buy it (from Amazon or wherever): Vadouvan, Ground.

Preserved Lemons4 lemon3 cups sugar1 cup salt

Juice lemons and remove pith. Bring salt water to a boil and cook lemons for 5 minutes. Repeat process 3-4 times using new salt water each time. Dry lemons and place in pan. Cover with sugar and salt mixture, wrap container and store in refrigerator for 5-7 days. After 5-7 days remove lemon from container and rinse off. Cut lemon into small cubes and store in olive oil.

Sea Scallops18 large sea scallops1/2 cup grapeseed oil

Serve

Heat all components and keep warm on the stovetop. Season the scallops with sea salt. Over high heat fill a large saute pan with the grapeseed oil.

Once the oil is almost smoking, gently place the scallops in the pan. Once the scallops have a dark golden sear, turn the scallops and finish cooking on the other side until preferred doneness. If you enjoy your scallops cooked over medium-medium well, place the pan in the oven for about 6 minutes. Spoon a line of eggplant puree onto the center of your dish, creating a bed for the scallops. Place three scallops per plate and top with the ras el hanout (vadouvan) sauce. Finally top the scallops with about 1/2 tsp of the preserved lemons. Sprinkle with Ras el Hanout.